Ultrasonic-assisted freezing non-thermal concentrated fruit juice equipment

Abstract

The utility model belongs to the field of fruit juice concentration, and particularly discloses ultrasonic-assisted freezing non-thermal fruit juice concentration equipment, which adopts the technical scheme that a cold water inlet of an ice crystal generator is communicated with a water outlet of a cooling-water machine, and a cold water outlet of the ice crystal generator is communicated with a water inlet of the cooling-water machine; a fruit juice output port of the ice crystal generator is communicated with an input port of the separating tower, an output port of the separating tower is communicated with an input port of the filtering centrifugal machine, an output port of the filtering centrifugal machine is communicated with an inlet of the heat preservation type stock solution tank, and an outlet of the heat preservation type stock solution tank is communicated with an inlet of the centrifugal pump. An outlet of the centrifugal pump is respectively communicated with a fruit juice input port of the ice crystal generator and an inlet of the separation tower after passing through a tee joint; according to the utility model, the concentrated fruit juice is prevented from being affected by heating power and vacuum, the quality of the fruit juice is high, and the energy consumption is lower.

Description

TECHNICAL FIELD

[0001] The utility model belongs to the field of juice concentration, especially relates to an ultrasonic-assisted frozen non-thermal concentrated juice equipment. BACKGROUND

[0002] Juice concentration: concentrated juice can be prepared after juice is dehydrated and concentrated. Concentrated juice is small in volume, saves packaging cost, is convenient to store and transport, prolongs the storage period of juice, and has wide application, so that the juice industry can realize continuous and large-batch treatment by relying on full-automatic concentration equipment, does not need fruit storage equipment, and improves production efficiency and processing capacity.

[0003] The complexity of the juice concentration process is caused by the special and complex composition, and some important components are easily lost or destroyed due to chemical changes or biological changes during the concentration process. For example, the nutritional components of vitamins in juice will decompose and deteriorate under high-temperature treatment. The loss of nutritional components of juice and the adverse substances generated by various reactions will cause the taste of juice to become worse, the color to become darker, and the quality to decrease. According to the Q10 theory, the influence of temperature on the quality of juice increases exponentially. Therefore, the juice concentration process must be carried out in a short time and at a low temperature.

[0004] The existing low-temperature concentrated juice technologies include vacuum concentration (i.e. thin film evaporation concentration), frozen concentration, and membrane concentration method (including reverse osmosis concentration and ultrafiltration concentration method). The existing technologies have the following disadvantages and problems:

[0005] 1. Vacuum concentration: vacuum equipment is needed to achieve a reduced pressure condition, thereby increasing the auxiliary mechanical equipment and power; since the lower the boiling point, the greater the latent heat of evaporation, the heat consumption is large.

[0006] 2. Membrane concentration method: cannot concentrate juice to a high concentration state, has certain environmental pollution and serious membrane loss, and further increases the cost and technical problems of the membrane concentration technology, so it is mainly used as a pre-concentration process of juice.

[0007] 3. Frozen concentration: the existing frozen concentration is to freeze part of the water in the solution into fine ice crystals, so that the water is removed from the liquid phase, thereby achieving the purpose of concentration. The current frozen concentration equipment is high in price and slow in freezing rate, which easily causes the formation of large-volume ice crystals, damages the microstructure of food, loses part of the juice when the ice crystals are removed, and reduces the quality of juice. In addition, frozen concentration cannot inhibit microbial and enzyme activity, and the concentrated juice must be heat treated or frozen stored. INVENTION CONTENTS

[0008] In order to solve the problems in the prior art, the utility model provides an ultrasonic auxiliary freezing non-thermal concentrated fruit juice equipment, avoids concentrated fruit juice under the action of heat and vacuum, fruit juice quality is high, and energy consumption is lower.

[0009] In order to solve the above technical problems, the utility model adopts the technical scheme: an ultrasonic auxiliary freezing non-thermal concentrated fruit juice equipment, including ice crystal generator, the cold water import of ice crystal generator is connected with the water outlet of cold water machine, the cold water export of ice crystal generator is connected with the water inlet of cold water machine, the fruit juice output of ice crystal generator is connected with the input of separation tower, the output of separation tower is connected with the input of filter centrifuge, the output of filter centrifuge is connected with the import of heat preservation type raw liquid tank, the export of heat preservation type raw liquid tank is connected with the import of centrifugal pump, the export of centrifugal pump is connected with the fruit juice input of ice crystal generator and the import of separation tower through three ways, the bottom of ice crystal generator and separation tower is provided with a plurality of ultrasonic vibration, and the ultrasonic vibration is connected with ultrasonic generator.

[0010] Further, the ice crystal generator includes a generating cylinder, the generating cylinder is a sandwich structure, a stirring motor is arranged at the top of the generating cylinder, a screw rod is connected to the stirring motor, the screw rod is arranged in the generating cylinder and rotates in the generating cylinder under the driving of the stirring motor, the ultrasonic vibrator is arranged at the bottom of the generating cylinder, a spiral blade is arranged in the sandwich of the generating cylinder, the cold water inlet and the cold water outlet are communicated with the sandwich, the cold water flows in the sandwich from bottom to top under the driving of the cold water machine, the fruit juice input is arranged on the upper part of the side wall of the generating cylinder and is communicated with the inside of the generating cylinder, and the fruit juice output is arranged at the bottom of the generating cylinder and is also communicated with the inside of the generating cylinder.

[0011] Further, the separation tower includes a tower body with a T-shaped cross section, a scraper motor is arranged at the top of the tower body, the output shaft of the scraper motor is connected to an ice scraping plate and drives the ice scraping plate to rotate, the input of the separation tower and the ultrasonic vibrator are arranged at the bottom of the tower body, and the output of the separation tower is arranged at the upper part of the T-shaped tower body.

[0012] Further, a one-way valve is arranged on the pipeline through which the fruit juice output of the ice crystal generator is communicated with the input of the separation tower.

[0013] Compared with the prior art, the utility model has the beneficial effects that: the utility model sets the ultrasonic vibrator at the bottom of the ice crystal generator and the separation tower, high-strength ultrasonic waves can change the local pressure in food, form local high supercooling degree, promote the crystallization inside and outside the cells at the same time, shorten the time consumed in the freezing process, improve the crystallization rate, be beneficial to generating uniform and fine ice crystals, and play the role of improving the quality of fruit juice.

[0014] In addition, the utility model discloses two-stage separation, and is operated in separating tower and filter centrifuge respectively. In the separating tower, ice and juice are separated naturally by the principle of ice floating on the water surface, and then the floating ice and juice are transported to the filter centrifuge by the rotary ice scraping plate arranged at the top end of the separating tower. Then, the solid-liquid separation is realized by centrifugal force, the ice is left in the filter screen bag of the filter centrifuge, and the juice flows into the heat-preservation type storage tank. BRIEF DESCRIPTION OF DRAWINGS

[0015] The utility model will be further described below with reference to the drawings.

[0016] Figure 1 It is the whole structure schematic diagram of the utility model.

[0017] Figure 2 It is the structure schematic diagram of ice crystal generator.

[0018] Figure 3 It is the structure schematic diagram of separating tower.

[0019] In the drawing, 1 is ice crystal generator, 11 is cold water inlet, 12 is cold water outlet, 13 is juice output port, 14 is juice input port, 15 is generating cylinder, 16 is stirring motor, 17 is spiral rod, 18 is spiral blade, 2 is separating tower, 21 is tower body, 22 is scraper motor, 23 is ice scraping plate, 3 is cold water machine, 4 is filter centrifuge, 5 is heat-preservation type raw liquid tank, 6 is centrifugal pump, 7 is ultrasonic vibrator, 8 is ultrasonic generator, 9 is check valve. DETAILED DESCRIPTION

[0020] As shown in Figure 1 An ultrasonic-assisted frozen non-thermal concentrated juice equipment, comprising a cold water machine 3, an ice crystal generator 1, a separating tower 2, a filter centrifuge 4 and a heat-preservation type raw liquid tank 5.

[0021] The cold water inlet 11 of the ice crystal generator 1 is communicated with the water outlet of the cold water machine 3, and the cold water outlet 12 of the ice crystal generator 1 is communicated with the water inlet of the cold water machine 3. The cold water machine 3 drives the cold water to flow from bottom to top in the interlayer of the ice crystal generator 1, providing a low-temperature environment for the ice crystal generator 1. The juice output port 13 of the ice crystal generator 1 is communicated with the input port of the separating tower 2. After cooling and crystallization, the juice flows out from the bottom of the ice crystal generator 1 and flows into the separating tower 2.

[0022] The outlet of the separation tower 2 is connected to the inlet of the filtering centrifuge 4. The separation tower 2 naturally separates the ice and juice, and then the floating ice and juice are conveyed to the filtering centrifuge 4. When the filtering centrifuge 4 rotates at high speed, the floating ice in the juice mixture is subjected to centrifugal force and quickly adheres to the inner wall of the drum. At the same time, the juice flows out through the filter screen / filter cloth inside the drum, while the solid particles are trapped inside the drum. In this way, the juice mixture is effectively separated into solid and liquid parts. The liquid enters the insulated stock tank 5 through the outlet of the filtering centrifuge 4.

[0023] The outlet of the insulated stock solution tank 5 is connected to the inlet of the centrifugal pump 6. The outlet of the centrifugal pump 6 is connected to the juice inlet 14 of the ice crystal generator 1 and the inlet of the separation tower 2 via a three-way valve. If the juice in the insulated stock solution tank 5 fails to meet the specified standards, it continues to circulate to concentrate the juice until the standards are met, at which point the circulation stops.

[0024] Multiple ultrasonic transducers 7 are installed at the bottom of both the ice crystal generator 1 and the separation tower 2, and each ultrasonic transducer 7 is connected to the ultrasonic generator 8. The ultrasonic transducers 7 are installed in both the ice crystal generator 1 and the separation tower 2. Using ultrasonic-assisted freezing technology, nucleation can be effectively induced and the crystallization process controlled during freezing, thus improving the quality of the fruit juice. Ultrasonic waves, as an auxiliary freezing method, can effectively control the formation of crystal nuclei and the growth of crystals during freezing. The main mechanisms of ultrasonic-assisted freezing include inducing nucleation, enhancing secondary nucleation, inhibiting ice crystal growth, and enhancing heat and mass transfer mechanisms.

[0025] The above embodiments briefly describe the main structure and working principle of the present invention, but do not limit the specific structure of the ice crystal generator 1 and the separation tower 2. Based on the above embodiments, the specific structure of the ice crystal generator 1 and the separation tower 2 is limited in this embodiment.

[0026] like Figure 2 As shown, the ice crystal generator 1 includes a generating cylinder 15, which has a sandwich structure. A stirring motor 16 is mounted on the top of the generating cylinder 15. The output shaft of the stirring motor 16 is connected to a screw rod 17, which is disposed inside the generating cylinder 15 and rotates within the cylinder under the drive of the stirring motor 16. The screw rod 17 is in close contact with the inner wall of the generating cylinder 15 for scraping ice.

[0027] An ultrasonic transducer 7 is located at the bottom of the generating cylinder 15. A spiral blade 18 is installed in the interlayer of the generating cylinder 15. The cold water inlet 11 and the cold water outlet 12 are connected to the interlayer. The cold water flows from bottom to top in the interlayer under the drive of the chiller 3. The juice inlet 14 is located on the upper side wall of the generating cylinder 15 and is connected to the inside of the generating cylinder 15. The juice outlet 13 is located at the bottom of the generating cylinder 15 and is also connected to the inside of the generating cylinder 15.

[0028] The ice crystal generator 1 provides a low temperature environment in the generating cylinder 15 by the low temperature medium flowing in the interlayer, and under the action of the screw rod 17, the growth and separation of the ice crystals suspended and dispersed in the mother liquor are achieved in the stirred fruit juice suspension, so that the concentration is achieved.

[0029] As shown in Figure 3 The separation tower 2 includes a T-shaped tower body 21, a scraper motor 22 is arranged at the top of the tower body 21, the output shaft of the scraper motor 22 is connected with an ice scraping plate 23 and drives the ice scraping plate 23 to rotate, an input port of the separation tower 2 and the ultrasonic vibrator 7 are arranged at the bottom of the tower body 21, and an output port of the separation tower 2 is arranged at the upper portion of the T-shaped tower body 21.

[0030] The ultrasonic auxiliary device arranged at the bottom of the separation tower 2 has the same effect as the ultrasonic vibrator arranged at the bottom of the ice crystal generator 1. In addition to the above-mentioned effect, the ultrasonic auxiliary device also has the effect of ultrasonic sterilization. When high-intensity ultrasonic waves propagate in a liquid medium, longitudinal waves are generated, thereby generating alternating compression and expansion regions, and these pressure change regions are easy to cause cavitation and form micro-bubble nuclei in the medium. When the micro-bubble nuclei are adiabatically contracted and collapsed, the inside presents a transient high temperature and high pressure, so that some bacteria in the liquid are killed, viruses are inactivated, and even the cell walls of some microorganisms with small volumes are damaged, thereby achieving a certain sterilization effect.

[0031] The improved freezing concentration technology utilizes the physical effect of ultrasonic to assist freezing concentration, avoids the heating and vacuum effect of the concentrated fruit juice, improves the quality of the concentrated fruit juice, and has low overall energy consumption.

[0032] The embodiments of the utility model are described in detail above in combination with the drawings, but the utility model is not limited to the above-mentioned embodiments, and various changes can be made within the knowledge range possessed by those skilled in the art without departing from the purpose of the utility model.

Claims

1. An ultrasonic-assisted freezing non-thermal fruit juice concentration device, characterized in that: The device includes an ice crystal generator (1), whose cold water inlet (11) is connected to the outlet of a chiller (3), whose cold water outlet (12) is connected to the inlet of a chiller (3), whose juice outlet (13) is connected to the inlet of a separator (2), whose outlet is connected to the inlet of a centrifuge (4), whose outlet is connected to the inlet of a heat-insulated liquid tank (5), whose outlet is connected to the inlet of a centrifuge (6), whose outlet is connected to the juice inlet (14) of the ice crystal generator (1) and the inlet of the separator (2) after passing through a three-way valve; the bottom of the ice crystal generator (1) and the separator (2) are each provided with multiple ultrasonic transducers (7), which are all connected to an ultrasonic generator (8).

2. The ultrasonic-assisted freezing non-thermal fruit juice concentration device according to claim 1, characterized in that: The ice crystal generator (1) includes a generating cylinder (15), which is a sandwich structure. A stirring motor (16) is installed at the top of the generating cylinder (15). The stirring motor (16) is connected to a spiral rod (17). The spiral rod (17) is installed inside the generating cylinder (15) and rotates inside the generating cylinder (15) under the drive of the stirring motor (16). An ultrasonic transducer (7) is installed at the bottom of the generating cylinder (15). A spiral blade (18) is installed in the sandwich of the generating cylinder (15). A cold water inlet (11) and a cold water outlet (12) are connected to the sandwich. Cold water flows from bottom to top in the sandwich under the drive of a chiller (3). A juice inlet (14) is installed on the upper side wall of the generating cylinder (15) and is connected to the inside of the generating cylinder (15). A juice outlet (13) is installed at the bottom of the generating cylinder (15) and is also connected to the inside of the generating cylinder (15).

3. The ultrasonic-assisted freezing non-thermal fruit juice concentration device according to claim 2, characterized in that: The separation tower (2) includes a tower body (21) with a T-shaped cross section. A scraper motor (22) is installed at the top of the tower body (21). The output shaft of the scraper motor (22) is connected to the ice scraper (23) and drives it to rotate. The input port of the separation tower (2) and the ultrasonic transducer (7) are located at the bottom of the tower body (21). The output port of the separation tower (2) is located at the top of the T-shaped tower body (21).

4. The ultrasonic-assisted freezing non-thermal fruit juice concentration device according to claim 2, characterized in that: A one-way valve (9) is installed on the pipeline connecting the juice outlet (13) of the ice crystal generator (1) and the inlet of the separator (2).

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